Chicken Salad is choice a box of chocolates. Everyone choices chicken salad different ways; ground up and fine, big and chunky, chock full of onions, nuts, and any number of other materials. Because of the innumerable mixtures of chicken salad, I won’t even consider requesting that this recipe is “the greatest” or “the best”. Chicken salad is way too subjective for that. What I will do is expression you chicken salad… the way / choice it. And the best thing about this recipe is, you can use the steps and materials as a basis for your own exceptional recipe, adding and subtracting whatever prepares you skirt fly up.
My mother and father prepare the great chicken salad. It’s a joint effort’ father collects all of the materials, mother prepares the dressing. There are a few things that distinguish this chickensalad recipe from a standard type.
Your standard chicken salad consists of lean chicken breast bathed with a fatty, salty, mayo-based dressing. You might as well go for the everything-fried platter: with a typical wallop of mayo, this salad can contain nearly 400 calories and 288mg sodium per cup.
Chicken salad is a versatile recipe that can be brought to a summer potluck, served as an elegant main recipe at a wedding shower, or it could be a lovely change of pace for a casual dinner. This guide will show you the basics of how make to chicken salad.
The favorite like for the term “chicken salad” is 1 cup of chicken salad which has about 400 calories.
Total fat – 31.5g, Saturated fat –5.60g, Polyunsaturated fat – 14.90g, Monounsaturated fat – 8.63g, Cholesterol – 100mg, Sodium – 280mg, Potassium – 320mg, Total Carbohydrate – 2.5g, Dietary fiber – 0.7g, Sugar – 0.99g, Protein – 29.40g.
Vitamin A - 0%, Vitamin C – 2%, Calcium – 4%, Iron – 8%.
Ingredients
3 pounds peeled and boned chicken breasts
1 can chicken broth
1 cup finely chopped celery
1/2 cup finely chopped water chestnuts, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red onion
3 cups mayonnaise
1 tea spoon ground red pepper
1/2 tea spoon salt
1/2 tea spoon white pepper
How make to Chicken Salad
1. Place chicken breasts in a big skillet; add chicken broth. Cover and bring to a boil over high heat. Shrink heat to medium low, and boil, covered, 28-30 minutes or until chicken is done. Remove chicken from skillet, and let stand 14-15 minutes or until cool to touch. Shred chicken.
2. Combine shredded chicken, celery, water chestnuts, and next 3 materials in a big bowl.
3. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken combination, stirring to coat. Cover and chill at least 5 hours.
4. Shrimp Salad: additional 3 pounds chopped prepared shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to 1/4 tea spoon. Continue with recipe as directed.
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